Creamy Garlic and Spinach Stuffed Chicken

Name: Creamy Garlic and Spinach Stuffed Chicken
Cook time: 35 min
Yield: 8 servings
Ingredients: 10 ml olive oil divided; 8 g kosher salt divided; 2 g ground black pepper divided; 8 pieces boneless skinless chicken breasts patted dry; 10 ml olive oil divided; 6 cloves garlic cloves minced; 240 g fresh spinach chopped; 225 g cream cheese softened; 40 g finely grated parmesan cheese divided; 2 g dried thyme; 2 g lemon zest finely grated; 2 g kosher salt divided; 10 ml olive oil divided; 2 g kosher salt divided; 2 g ground black pepper divided; 20 g finely grated parmesan cheese divided; 240 ml low-sodium chicken broth warm; 15 ml lemon juice; 20 g unsalted butter; 8 g all-purpose flour; 8 g fresh parsley chopped

Boneless chicken breasts are split and filled with a spinach, garlic, and cream cheese mixture, then baked in a shallow dish until cooked through and lightly browned. A simple pan sauce made from the baking juices, broth, and lemon finishes the dish so the filling stays rich without feeling heavy.

By Julienne

Creamy Garlic and Spinach Stuffed Chicken

Cook time: 35 minutes

Servings: 8

Ingredients

10 ml olive oil divided
8 g kosher salt divided
2 g ground black pepper divided
8 pieces boneless skinless chicken breasts patted dry
10 ml olive oil divided
6 cloves garlic cloves minced
240 g fresh spinach chopped
225 g cream cheese softened
40 g finely grated parmesan cheese divided
2 g dried thyme
2 g lemon zest finely grated
2 g kosher salt divided
10 ml olive oil divided
2 g kosher salt divided
2 g ground black pepper divided
20 g finely grated parmesan cheese divided
240 ml low-sodium chicken broth warm
15 ml lemon juice
20 g unsalted butter
8 g all-purpose flour
8 g fresh parsley chopped

Instructions

Heat the oven to 200°C. Lightly oil a 9 x 13 inch baking dish with 10 ml of the olive oil. Cut a pocket in each chicken breast without cutting through the other side, then season the inside and outside with 8 g of the salt and 2 g of the black pepper. Each breast is opened into a neat pocket and evenly seasoned; the baking dish is lightly coated.
Warm 10 ml of the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, then add the spinach and cook until wilted. Transfer to a bowl and let it cool for 2 minutes. Spinach is fully wilted and there is no excess moisture pooling in the bowl.
Stir the cream cheese, 40 g of the parmesan, thyme, lemon zest, and 2 g of the salt into the spinach mixture until smooth and thick. If it seems loose, let it sit 2 to 3 minutes so it firms enough to spoon. The filling is cohesive and spoonable, not runny.
Divide the filling evenly among the chicken pockets, using about one-eighth of the filling per breast. Close each breast as best you can and arrange them in the baking dish. Brush the tops with the remaining 10 ml olive oil and sprinkle with the remaining 2 g salt, 2 g black pepper, and the remaining 20 g parmesan. The chicken is filled, arranged in a single layer, and topped with a thin even coating of cheese.
Pour the chicken broth and lemon juice into the baking dish around the chicken, then bake for 25 to 30 minutes. Check at 25 minutes; the chicken is done when the thickest part reaches 74°C and the juices run clear. Chicken is cooked through and the tops are lightly golden.
Transfer the chicken to a serving platter. Pour the baking juices into a small skillet, add the butter and flour, and simmer over medium heat for 2 to 3 minutes, whisking, until lightly thickened. Spoon the sauce over the chicken and finish with parsley if using. The sauce lightly coats a spoon and the finished chicken is juicy with a glossy finish.